Editing Provence (section)

=== Cuisine ===
{{Main|Cuisine of Provence}}
The cuisine of Provence is the result of the warm, dry Mediterranean climate; the rugged landscape, good for grazing sheep and goats but, outside of the [[Rhône Valley]], poor soil for large-scale agriculture; and the abundant seafood on the coast.

The basic ingredients are olives and olive oil, garlic, sardines, rockfish, [[sea urchin]]s and octopus, lamb and goat, [[chickpea]]s, and local fruits, such as grapes, peaches, apricots, strawberries, cherries, and the famous melons of [[Cavaillon]].

The fish frequently found on menus in Provence are the ''[[Red mullet|rouget]]'', a small red fish usually eaten grilled, and the ''[[European seabass|loup]]'' (known elsewhere in France as the ''bar''), often grilled with fennel over the wood of grapevines.
* ''[[Aioli|Aïoli]]'' is a thick emulsion sauce made from olive oil flavoured with crushed garlic. It often accompanies a ''[[bourride]]'', a fish soup, or is served with potatoes and cod (fr. ''Morue''). There are many recipes.
* ''[[Bouillabaisse]]'' is the classic seafood dish of Marseille. The traditional version is made with three fish: [[scorpionfish]], [[sea robin]], and [[European conger]], plus an assortment of other fish and shellfish, such as [[John Dory]], monkfish, sea urchins, crabs and [[sea spiders]] included for flavour. The seasoning is as important as the fish, including salt, [[Chili pepper|pepper]], onion, tomato, saffron, fennel, sage, thyme, bay laurel, sometimes orange peel, and a cup of white wine or cognac. In Marseille the fish and the broth are served separately—the broth is served over thick slices of bread with ''[[rouille]]'' (see below).<ref>See the Michelin Guide Vert, Côte d'Azur, pg.31 (in French), for this classic version. There are countless others.</ref>
* ''[[Brandade]] de morue'' is a thick purée of salt cod, olive oil, milk, and garlic, usually spread on toast.<ref>{{cite book |last=Olney |first=Richard |date=1994 |title=Lulu's Provenc̜al Table : the exuberant food and wine from Domaine Tempier Vineyard |location=New York |publisher=HarperCollins Publishers |isbn=0-06-016922-2 |pages=[https://archive.org/details/lulusprovencalta00olne/page/83 83–85] |url-access=registration |url=https://archive.org/details/lulusprovencalta00olne/page/83 }}</ref>
* ''[[Daube]] provençale'' is a stew made with cubed beef braised in wine, vegetables, garlic, and ''[[herbes de provence]]''. Variations also call for olives, prunes, and flavouring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. For best flavour, it is cooked in several stages, and cooled for a day between each stage to allow the flavours to meld together. In the [[Camargue]] area of France, bulls killed in the bullfighting festivals are sometimes used for ''daube''.
* ''[[Fougasse (bread)|Fougasse]]'' is the traditional bread of Provence, round and flat with holes cut out by the baker. Modern versions are baked with olives or nuts inside.
* ''[[Pissaladière]]'' is another speciality of Nice. Though it resembles a pizza, it is made with bread dough and the traditional variety never has a tomato topping. It is usually sold in bakeries, and is topped with a bed of onions, lightly browned, and a kind of paste, called ''[[pissalat]]'', made from sardines and anchovies, and the small black olives of Nice, called 
* ''[[Ratatouille]]'' is a traditional dish of stewed vegetables, which originated in Nice.<ref>Ratatouille. ''Oxford English Dictionary''. 2nd edition.</ref>
<gallery mode="packed" heights="150px">
File:Allioli.jpg|An ''aioli'' made of garlic, salt, egg yolk and olive oil
File:Bullabessa.jpg|A traditional ''[[bouillabaisse]]'' from Marseille, soup and fish served separately
File:Brandada de Bacalao - 098.jpg|''[[Brandade]] de morue'', a dish of salt cod and olive oil mashed with potatoes or bread in winter
File:Daube de boeuf.JPG|''[[Daube]]'', or Provençal beef stew, cooked in wine
File:Pissaladiera.jpg|''[[Pissaladière]]''
File:Ratatouille02.jpg|A bowl of ''[[ratatouille]]'' with bread
File:Socca in Nice.jpg|''Socca'' of Nice, also known as ''La Cade'' in [[Toulon]] or ''[[Farinata#French variations|panisse]]'' in [[Marseille]]
File:Calisson.jpg|''[[Calissons]]'' from Aix
</gallery>
* ''[[Rouille]]'' is a mayonnaise with red [[pimentos]], often spread onto bread and added to fish soups.
* ''[[Tapenade]]'' is a relish consisting of pureed or finely chopped olives, capers, and olive oil, usually spread onto bread and served as an hors d'œuvre.
* The [[Thirteen desserts]] is a Christmas tradition in Provence, when thirteen different dishes, representing Jesus and the twelve apostles, and each with a different significance, are served after the large Christmas meal.
* ''[[Herbes de Provence]]'' (or Provençal herbs) are a mixture of fresh or dried herbs from Provence which are commonly used in Provençal cooking.

====Wines====
{{main|Provence wine}}
The [[Provence wine|wines of Provence]] were probably introduced into Provence around 600 BC by the Greek [[Phoceans]] who founded Marseille and Nice. After the Roman occupation, in 120 BC the [[Roman Senate]] forbade the growing of vines and olives in Provence, to protect the profitable trade in exporting Italian wines, but in the late Roman empire retired soldiers from [[Roman Legions]] settled in Provence and were allowed to grow grapes.<ref>[[Cicero]], Book III Chapter 9 of ''De Republica'', quoted in ''Histore sociale et culturelle du Vin'', Gilbert Garrier, Larousse, 1998.</ref>

The Romans complained about the competition from and poor quality of the wines of Provence. In the 1st century AD the Roman poet [[Martial]] condemned the wines of Marseille as "terrible poisons, and never sold at a good price."<ref>Martial, ''Epigrams'' X-36, cited by Garrier, op.cit.</ref>

[[File:Clos des Tourelles.jpg|thumb|Wine estate near [[Vaison-la-Romaine]]]]
As recently as the 1970s the wines of Provence had the reputation of being rather ordinary: In 1971 wine critic [[Hugh Johnson (wine)|Hugh Johnson]] wrote: "The whites are dry and can lack the acidity to be refreshing; the reds are straightforward, strong and a trifle dull; it is usually the [[rosé]]s, often orange-tinted, which have most appeal." He added, "Cassis and Bandol distinguish themselves for their white and red wines respectively. Cassis (no relation of the blackcurrant syrup) is livelier than the run of Provençal white wine, and Bandol leads the red in much the same way."<ref>Hugh Johnson, ''The World Atlas of Wine'', Mitchell Beazley Publishers, 1971</ref>

Since that time, cultivation of poorer varieties has been reduced and new technologies and methods have improved the quality considerably.

The wines of Provence are grown under demanding conditions; hot weather and abundant sunshine (Toulon, near Bandol, has the most sunshine of any city in France) which ripens the grapes quickly; little rain, and the mistral.

The great majority of the wines produced in Provence are rosés. The most characteristic grape is [[mourvèdre]], used most famously in the red wines of Bandol. Cassis is the only area in Provence known for its white wines.

There are three regional classifications ([[Appellation d'origine contrôlée]] (AOC)) in Provence:
* ''AOC Côtes de Provence'' dates to 1997, though these wines were recognised in the 17th and 18th centuries, notably by [[Madame de Sévigné]], who reported the habits and preferred wines of the Court of [[Louis XIV]]. The title Côtes de Provence was already in use in 1848, but production was nearly destroyed by ''[[phylloxera]]'' later in that century, and took decades to recover. The appellation today covers 84 communes in Var and [[Bouches-du-Rhône]], and one in [[Alpes-Maritimes]]. The principal grapes used in the red wines are [[grenache]], mourvèdre, [[cinsault]], [[tibouren]], and [[syrah]]. For the white wines, [[Clairette blanche|clairette]], [[vermentino]], [[sémillon]], and [[ugni blanc]]. The appellation covers {{convert|20300|ha}}. 80 percent of the production is rosé wine, fifteen percent is red wine, and 5 percent white wine.
* ''AOC Coteaux d'Aix-en-Provence'' was classified in 1985. The wines of Aix were originally planted by veterans of the Roman legions in the 1st century BC, and were promoted in the 15th century by [[René I of Naples]], the last ruler of Provence. Most vineyards were destroyed by ''phylloxera'' in the 19th century, and very slowly were reconstituted. The principal grapes for red wines and rosés are grenache, mourvèdre, cinsault, syrah, [[counoise]], [[carignan]], and [[cabernet sauvignon]]. White wines are made mainly with [[bourboulenc]], clairette, [[grenache blanc]], and vermentino. There are {{convert|4000|ha}} in production. 70 percent of the wines are rosés, 25 percent red wines, and 5 percent white wines.
* ''AOC Coteaux varois en Provence'' is a recent AOC in Provence. The name Coteaux Varois was first used in 1945, and became an AOC in 1993. The name was changed to Couteaux Varois en Provence in 2005. The red wines principally use grenache, cinsaut, mourvèdre, and syrah grapes. White wines use clairette, grenache blanc, rolle blanc, sémillon, and ugni blanc. There are {{convert|2200|ha}} in this AOL. It produces 80 percent rosés, 17 percent red wines, and 3 percent white wines.

In addition, there are five local classifications (''Les appellations locales''):
* [[Bandol AOC]], grown in the department of Var on the coast west of Toulon, mostly around the villages of [[La Cadiere d'Azur]] and [[Castellet]]. Wines of this appellation must have at least fifty percent mourvèdre grapes, though most have considerably more. Other grapes used are grenache, cinsault, syrah, and carignan.
* [[AOC Cassis]], made near the coastal town of [[Cassis]], between Toulon and Marseille, was the first wine in Provence to be classified as an AOC in 1936, and is best known for its white wines. Wines from Cassis are described in French literature as early as the 12th century. The grapes most commonly used are [[marsanne]], clairette, [[ugni blanc]], [[sauvignon blanc]], and [[Bourboulenc]]. Rosé wines use grenache, carignan, and mourvèdre.
* AOC [[Bellet]]; at the time of the French Revolution, the little town of Saint Roman de Bellet (now part of Nice) was the center of an important wine region. Production was nearly destroyed by ''phylloxera'' and by the two wars, and only in 1946 was the region again producing fully. It was classified as an AOC in 1941. Today the region is one of the smallest in France; just 47 hectares. The grapes are grown on terraces along the left bank of the Var River, east of the town. The major grapes grown for red wines and rosés are [[braquet]], [[Folle]], and cinsault, blended sometimes with grenache. For white wines, the major grapes grown are [[rolle blanc]], [[roussane]], [[spagnol]], and [[mayorquin]]; the secondary grapes are clairette, [[bourboulenc]], [[chardonnay]], [[pignerol]], and [[Muscat (grape and wine)|muscat]].
* [[Palette AOC]]; the little village of [[Le Tholonet|Palete]], four kilometres east of Aix-en-Provence, has long been famous for the production of a [[vin cuit]], or [[fortified wine]], used in the traditional Provence Christmas dessert, the [[Thirteen desserts]], and the Christmas cake called ''pompo à l'oli'', or the olive-oil pump. This production was nearly abandoned, but is now being recreated. The main grapes for red wine are grenache, mourvèdre, and [[cinsaut]]; for the white wines clairette.
* AOC [[Les Baux de Provence]]; was established as an AOC for red and rosé wines in 1995.
South of Avignon, it occupies the north and south slopes of the [[Alpilles]], up to an altitude of {{convert|400|m}}, and extends about thirty kilometres from east to west. The principal grapes for the red wines are grenache, mourvèdre, and syrah. For the rosés, the main grapes are syrah and cinsault.

====Pastis====
[[File:pastis.jpg|thumb|upright|A glass of diluted [[pastis]]]]
[[File:Boule.kugel.jpg|thumb|right|Cochonnet next to the boule]]
[[Pastis]] is the traditional liqueur of Provence, flavoured with [[anise]] and typically containing 40–45% alcohol by volume. When [[absinthe]] was banned in France in 1915, the major absinthe producers (then [[Pernod Fils]] and [[Paul Ricard|Ricard]], who have since merged as [[Pernod Ricard]]) reformulated their drink without the banned [[absinthe wormwood|wormwood]] and with more aniseed flavour, coming from [[star anise]], sugar and a lower alcohol content, creating pastis. It is usually drunk diluted with water, which it turns a cloudy color. It is especially popular in and around Marseille.